I'm Back! Popover Pizza Casserole

Hi guys! It's been 4 years! A lot has happened, hence the time off. I certainly didn't imagine that it had been that long, though.

So, I've decided to bring it all back. Trying a little harder this time. And not doing it at holiday time! I'm going to revamp some things as I see them. If I can find them, I'm going to add nutritional information, and possible diabetic exchange information. This won't ONLY be diabetic cooking, but for the most part it will be. I will also try to do some experimentation to make things (especially baking) that are from regular recipes, and working with them to make them more diabetic friendly. We'll see how that works.

I am totally willing to take feedback, suggestions, ideas and things that you have tried that have worked. I'm hoping to do this all as inexpensively as possible, so those of you (and us) on limited budgets can work them out at home. If you think it's a good idea for me to do pricing on here, let me know that. Thanks for waiting! Shall we begin then?

This here, is next to the stove - it's my little buddy, who must be with me... at all times, while cooking. You can see a bit of his butt peeking out from underneath the white blanket on the left. :-) 

Last night, I made this Popover Pizza Casserole. I got the recipe from Diabetic Living Online - they have fantastic recipes. This turned out really good. I liked that I could add a lot of different vegetables (and probably more than I did). For this particular time, I followed the recipe pretty perfectly - just because I had never made it before. Next time, I'll try a few different things. The egg part really needed some flavor, so I may add some roasted garlic or garlic salt to it next time. I used Italian Seasoned Ground Turkey, instead of regular ground turkey. I also left out the fennel seeds (I do not like them).

A hint, if you haven't thought of it - get all your stuff cut up and measured before you start cooking. I couldn't believe how much easier and quicker it was.

Here is the recipe:

Popover Pizza Casserole
Makes 6 servings

Ingredients:
1 1/4# ground turkey breast or extra lean ground beef
2 cups sliced mushrooms
1 1/.2 cups chopped yellow squash
1 cup chopped onion
1 cup chopped green sweet pepper
1 14-15 1/2 oz can (I used a jarred pasta sauce) of pizza sauce
1 tsp dried Italian seasoning, crushed
1/2 tsp fennel seeds, crushed
1 cup fat free milk
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
1 Tbsp canola oil
1 cup flour (you can substitute a 1/2 cup of whole wheat flour and 1/2 cup white flour)
1 cup shredded, reduced fat mozzarella cheese (4 oz) - I accidentally shredded too much, but I used it all
2 Tbsp grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F. In an oven-going large skillet, cook turkey, mushrooms, onions, squash and green pepper over medium heat until meat is brown and vegetables are tender, stirring to break up meat as it cooks.

Drain off fat.

Stir in pizza sauce, Italian seasoning and fennel into the meat mixture.

Bring to boiling, reduce heat. Simmer uncovered for 5 minutes, stirring occasionally. Spread into an even layer.

Meanwhile, for popover topping: In a medium bowl, combine milk, eggs and oil.

Beat with an electric mixer on medium speed or whisk for one minute.

Add flour and beat or whisk about 1 minute more or until smooth.

Sprinkle mozzarella cheese over meat mixture in skillet.

Pour popover topping evenly over mixture in skillet, covering completely. Sprinkle with Parmesan cheese.

Bake, uncovered for 30-35 minutes or until topping is puffed and golden brown. (Casserole may look a but gooey on top of the meat mixture from the melted cheese.)

Serve immediately.

Nutritional Facts:
Per serving: 327 calories,  7 g total fat (2 g sat),  58 mg chol., 611 mg sodium, 31 g carb (3 g fiber, 7 g sugars), 34 g protein

Diabetic exchanges:
Vegetables: 1, Lean Meat: 4, Starch: 1.5

If you try it, let me know what you think!

Tuscan Ravioli Stew

I got some new cookbooks right after the New Year started, and I spent 3 days going through them and marking what I would like to try. Then, I handed them off to the husband and told him to pick three-five meals he wanted to try and I would pick up the stuff for them when I went shopping. So he did. And all was well.

The first book we deicded to try (and remembered to take pictures of) is Our Best Diabetic Living Recipes. I picked this one up for several reasons: One, I have loved the recipes I've tried out of the magazine so much so far; Two, the other book I wanted was not available; and Three, the pictures were pretty. I made a very good decision. The first recipe we tried was this stew/soup. Now, I've never cooked or even eaten Broccoli Rabe (which I have also seen spelled raab), so I was a little unsure how it was going to taste or even how to cut it up. But this was by far, one of the best soup/stews that I have ever eaten, and it was easy to make. Another thing that we think helped, was freshly grated Asiago cheese. Instead of buying that prepackaged stuff, we went to New Seasons and got a big hunk of it and grated it ourselves. And then we started using it on everything. See what you think.

Totally worth every penny and the time and effort

Tuscan Ravioli Stew
makes 4 servings

Ingredients:
1 Tablespoon olive oil
1 large leek, thinly sliced (about 1/2 cup)
3 cloves garlic, minced
1 14 1/2 oz. no-salt added stewed tomatoes, undrained*
1 14 oz. can beef broth**
3/4 cup water
1/4 teaspoon crushed red pepper
5 cups coarsely chopped broccoli rabe or Swiss chard (about 6 oz)
1 9 oz. package refrigerated chicken or cheese filled ravioli***
1 Tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
Fresh rosemary sprigs (optional)****
1/4 cup finely shredded Asiago Cheese

1. In a large saucepan, heat oil over medium heat. Add leek and garlic; cook about 3 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, beef broth, the water, and if desired, crushed red pepper; bring to boiling.

 

2. Stir in broccoli Rabe, ravioli and rosemary. return to boiling; reduce heat. Cover and simmer for 7 to 8 minutes or until broccoli rabe and ravioli are tender. Ladle into shallow bowls. If desired, garnish with rosemary sprigs. Top individual servings with Asiago cheese.

 

*I used cut up stewed tomatoes, rather than whole stewed tomatoes

**Again, I used Better Than Bullion, it just has better flavor and you don't have to worry about waste

***We bought our fresh ravioli at New Seasons, but couldn't decide on a flavor, so we got Cheese, artichoke and olive; and chicken mushroom, I think. Both were fantastic. I highly suggest freshly made (like that day, if you can), it takes less time to cook, and the flavors are usually amazing.

****Fresh Rosemary tastes great. Problem is? I don't like sticks in my food. The dried spices are easy to grind down and still have that flavor, so that's what I do. But I don't need it as a garnish. All it is, is for looking anyway, so unless you're having the queen for dinner, I wouldn't worry about it.

 

How fabulous and tasty does this look to you?

Chicken Cordon Bleu

I am not a big fan of Swiss cheese. I only eat it in a few things - Reuben Sandwiches and this recipe. The husband seems to like it no matter what, but I just think it has the wrong taste for me. I am broadening my horizons with cheese, don't get me wrong, but as a girl raised on American cheese, this always tasted a little weird to me.

That said, I got this recipe from dLife. And it's really tasty. We use Black Forest Ham, and a fairly high quality (and sometimes, Guyere) Swiss. We have also finally been able to afford Foster Farms chicken, instead of the icky stuff (fatty, and veiny) that comes in a bulk bag. Things are starting to taste better! This is a fairly easy recipe to make, and we served it with lightly steamed broccoli. Fabulous dinner!

Chicken Cordon Bleu
(Makes 8 servings)

Ingredients
8 oz boneless skinless chicken breasts (4 small)
2 oz sliced, smoked ham , cut in half
2 oz Cheese, Swiss, reduced fat, thin slice, cut in half
1 eggs, beaten
2 tbsp white all purpose flour
1 cooking spray
1/3 cup fresh chopped onion*
2 1/2 oz Soup, cream of chicken, condensed, canned (1/4 can)

 
 1. Flatten each piece of chicken to about 1/4-inch thickness by placing the chicken breasts in between 2 sheets of heavy duty plastic wrap and then using a meat mallet or rolling pin to flatten them out.

2. Next, place one-half slice each of ham and cheese in the center of each chicken breast half. Roll up lengthwise, and then secure with wooden toothpicks.

 

3. Preheat your oven to 350 degrees F. Dip each chicken roll in egg and then dredge in flour. Place the chicken rolls seam side down into a shallow casserole dish coated with cooking spray.

4. Bake for 20 minutes. While baking, combine the onion and soup, stirring well. After the first 20-minute baking period, pour the soup mixture over the chicken and then continue to bake for an additional 15 minutes, or until the chicken is done.

*If you prefer, mushrooms may be substituted for the onion in this recipe.

Yummy!